# What You’ll Need:
→ Cinnamon Roll Base
01 - 2 cans (8-count each) refrigerated cinnamon rolls with icing
02 - Nonstick baking spray
→ Custard Mixture
03 - 4 large eggs
04 - 1 cup whole milk
05 - 1/4 cup heavy cream
06 - 1/3 cup granulated sugar
07 - 1 tablespoon pure vanilla extract
08 - 1 teaspoon ground cinnamon
09 - 1/4 teaspoon salt
→ Topping
10 - 2 tablespoons unsalted butter, melted
11 - 1/4 cup brown sugar
12 - 1/2 teaspoon ground cinnamon
→ Icing
13 - Reserved icing from cinnamon roll cans
# Step-by-Step Guide:
01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish with nonstick spray.
02 - Cut each cinnamon roll into quarters and evenly distribute the pieces in the prepared baking dish.
03 - In a large bowl, whisk together eggs, whole milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, and salt until fully combined.
04 - Pour the custard mixture evenly over the cinnamon roll pieces, ensuring thorough coating.
05 - Drizzle melted butter over the custard-soaked rolls, then sprinkle brown sugar and ground cinnamon evenly on top.
06 - Bake for 30 to 35 minutes until the casserole is puffed, golden, and the center is firm.
07 - Remove from oven and let rest for 10 minutes. Warm reserved icing slightly and drizzle over before serving.
